![]() Menus offer a variety of fruits and vegetables.Local, defined as New England, is intended to increase in volume, over time for all service models. Week, to include whole grains, fish, dairy, within budget parameters. Local items are featured based on availability, primarily on salad bars, as well as one or more additional local meal components during the Menus favor local, seasonal ingredients.These foods should meet the food quality requirement as noted throughout these Guidelines. Offer a variety of whole foods that are fresh, high quality, emphasize local, and foods, as purchased, that retain most of their inherent physical, chemical, sensory and nutritional properties 3.Lunch menus have at least one vegetarian entrée daily and feature at least one vegan protein option per menu cycle during in-person meal service.Menus for all three BPS food service models (cafeterias, My Way Café, satellite) are as much like each other as possible.Menus follow at least a four-week cycle and continuously evolve for diversity, updates, variety and trends, reflecting student preferences.Provide nourishing and culturally diverse food choices that meet or exceed USDA National School Lunch and School Breakfast Program guidelines as well as guidelines of Massachusetts Department of Public Health, City of Boston, and Boston Public Schools Wellness Policy.įNS strictly follows or exceeds the USDA National School Lunch and School Breakfast Programs Meal Pattern (attached) for the healthy meal choices that it offers and the frequency that choices are served.Establish levels for some fats, sugar, sodium.Offer variety of whole, fresh, local foods Provide nourishing and culturally diverse food choices according to regulations B. The Menu and Ingredient Guidelines are grouped below under the following headings: A. ![]() These values and principles, respectively, are embedded within the FNS Menu and Ingredient Guidelines. The Guidelines are, informed by sources of evidence-based research, and ad hoc related to ingredients and standards for operation.įNS Menu and Ingredient Guidelines align with the Good Food Purchasing Program 1 and continuously strive to meet the Menus of Change Principles of the Culinary Institute of America 2. They pertain to all USDA programs administered by FNS.įNS continuously monitors its work related to these Guidelines and updates them annually between school years. They are applied primarily to menu development and procurement, and support the Nutrition Standard of Food and Nutrition Services. The Boston Public Schools (BPS) Food and Nutrition Services (FNS) Menu and Ingredient Guidelines are the benchmarks for food quality, food safety, nutrition, and variety.
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